Like all real Pitmasters, Matt Horn got his start in the backyard—his grandmother's backyard. Having developed and refined his meat-smoking techniques in the Central Texas style, Horn took his barbecue to the local farmer's market for a test run and later worked a few festivals. But being a true barbecue aficionado, he wanted to commune with other like-minded obsessives, and thus the underground pop-up Horn Barbecue came to be.
Michelin Bib Gourmand
Best New Chef
Food & Wine Magazine, 2021
Horn Barbecue is helping guests and staff stay safe.
If you are interested in learning more about our offerings, please fill out the request form and we will contact you to discuss details.Request information